Steak With Bourbon Garlic Cream Sauce

There are some dinners that feel special before you even take the first bite. For me, a beautifully seared steak always brings that feeling. It reminds me of slow evenings around the table, good conversation, and the simple pleasure of serving something that looks as wonderful as it tastes.

This Steak With Bourbon Garlic Cream Sauce takes that classic dinner and gives it a rich, savory finish. A thick New York strip gets deeply browned in a hot metal pan, then gets basted with butter and smashed garlic before it finishes in the oven. Meanwhile, the same pan creates a silky bourbon garlic cream sauce packed with savory browned bits and gentle bourbon warmth.

The result makes an impressive dinner for two without requiring complicated techniques. Whether you plan a date-night dinner, a holiday meal, or simply want to turn an ordinary evening into something memorable, this steak delivers.

Overview of Recipe

This Steak With Bourbon Garlic Cream Sauce features a 12-ounce boneless New York strip steak with a deeply browned exterior and a juicy center. The steak gets seasoned simply with kosher salt and black pepper, so the sauce can take center stage without overwhelming the beef.

The cooking process combines stovetop searing and oven finishing. First, a hot metal pan develops a rich crust. Next, butter and smashed garlic add aroma and richness as you baste the steak. Finally, bourbon, chicken broth, heavy cream, and garlic transform the flavorful pan into a smooth sauce.

You will notice several layers of flavor in every bite. The steak brings a hearty, beefy taste, while the bourbon adds subtle warmth and depth. Garlic provides savory character, and heavy cream softens the sauce into a luxurious consistency. Because the sauce cooks until it lightly coats the back of a spoon, it clings beautifully to each slice of steak.

The recipe also works well for special occasions because you can prepare the ingredients before you begin cooking. Once the steak enters the oven, you can focus on the sauce and finish the meal without much fuss.

Ingredients List

For the steak, you will need 1 boneless 12-ounce New York strip steak, 1 1/2 teaspoons kosher salt plus additional salt as needed, and 1/4 teaspoon freshly ground black pepper plus additional pepper as needed.

You will also need 2 tablespoons neutral oil, divided between the steak and sauce, along with 2 tablespoons cold unsalted butter.

For the garlic, use 6 cloves. Smash 2 cloves and finely chop the remaining 4 cloves. The smashed garlic flavors the butter while you baste the steak, while the chopped garlic builds the foundation of the pan sauce.

For the bourbon garlic cream sauce, use 1/4 cup bourbon, 1/2 cup low-sodium chicken broth, and 1/4 cup heavy cream.

Necessary Tools for Preparation

You will need a large metal skillet or other large metal oven-safe pan. Avoid a nonstick pan because the high-heat searing process works best in metal cookware.

Keep a large baking sheet nearby for the oven portion of the recipe. An instant-read thermometer helps you monitor the steak accurately, especially when you want a medium-rare center.

You will also need tongs for turning and handling the steak, a spoon for basting, a heatproof container for the pan liquid, and a cutting board for resting and slicing the finished steak.

Ingredient Additions & Substitutions

• New York strip steak: You can use another thick-cut steak, although the cooking time may change depending on its size and thickness.
• Bourbon: Use your preferred bourbon. The recipe depends on bourbon for the sauce’s distinctive character, so choose one you enjoy.
• Chicken broth: Low-sodium chicken broth works best because it lets you control the final salt level.
• Heavy cream: Keep the heavy cream for the richest sauce. A lighter dairy option may produce a thinner result.
• Neutral oil: Choose an oil with a high smoke point that will not compete with the steak or sauce.
• Butter: Unsalted butter gives you better control over seasoning.
• Garlic: Fresh garlic provides the strongest flavor. Keep the smashed and chopped garlic separate because each serves a different purpose during cooking.
• Black pepper: Freshly ground pepper gives the steak a more pronounced savory finish.

Step-by-Step Instructions

Step 1: Place a rack in the center of the oven and preheat it to 350°F. Pat the steak dry on both sides with paper towels. Season both sides with 1 1/2 teaspoons kosher salt and 1/4 teaspoon freshly ground black pepper.

Step 2: Place a large metal pan over medium-high heat. Add 1 tablespoon of the neutral oil and allow it to heat. Place the steak in the pan with the most attractive side facing down. Cook it without moving until the bottom develops a deep brown crust, about 2 to 3 minutes.

Step 3: Use tongs to turn the steak. Continue cooking for 1 to 2 minutes until the second side develops a deep brown crust. Turn the steak onto its fat-cap side and cook for about 1 minute. Then place it presentation side up in the pan. Add the cold butter and smashed garlic. As the butter melts and becomes frothy, spoon it repeatedly over the steak for 1 to 2 minutes.

Step 4: Transfer the steak to the baking sheet. Place it in the oven and cook until an instant-read thermometer inserted into the center reaches 125°F for medium-rare, about 6 to 10 minutes.

Step 5: While the steak cooks, transfer the remaining liquid from the pan into a heatproof container and allow it to cool. Reserve the browned crushed garlic. Do not wipe out the pan because the browned bits on the bottom provide important flavor for the sauce.

Step 6: Return the same pan to medium heat. Add the remaining 1 tablespoon of oil and the finely chopped garlic. Stir for 30 seconds to 1 minute, just until the garlic becomes fragrant and starts to turn golden. Add the bourbon and stir while scraping the browned bits from the bottom of the pan. Cook until the bourbon reduces by half, about 1 to 2 minutes. Add the chicken broth, heavy cream, and reserved crushed garlic. Continue stirring frequently for 5 to 8 minutes, until the sauce reduces and lightly coats the back of a spoon. Taste and add salt if needed. Remove the pan from the heat and keep the sauce warm.

Step 7: Transfer the steak to a cutting board and let it rest for 5 minutes. Slice the steak thinly against the grain, then arrange the slices on a platter. Spoon the bourbon garlic cream sauce over the steak and add more black pepper if desired.

Tips for Making It

Start with a dry steak. Moisture on the surface can interfere with browning, so pat the steak thoroughly before seasoning it.

Use a metal pan rather than a nonstick skillet. A hot metal surface helps the steak develop the deep brown crust that makes this dish so flavorful.

Resist the urge to move the steak during the first sear. Let it sit undisturbed for 2 to 3 minutes so the bottom has enough time to brown properly. Then turn it and repeat the process on the second side.

Keep the chopped garlic and smashed garlic separate. The smashed cloves flavor the butter during the steak’s sear, while the finely chopped garlic creates the base of the cream sauce.

Pay close attention when you add the bourbon. Stir continuously and scrape the bottom of the pan so the browned bits blend into the sauce.

Do not skip the resting period. The steak needs at least 5 minutes away from the heat before you slice it. Resting helps the juices settle so they do not immediately run onto the cutting board.

Use an instant-read thermometer rather than relying only on cooking time. Steak thickness can vary, so temperature gives you a more reliable guide for doneness.

Storage Instructions

Store leftover steak and sauce separately in airtight containers in the refrigerator. For best quality, use the leftovers within 3 days.

When reheating the steak, warm it gently rather than cooking it over high heat. A low oven or gentle stovetop reheating can help prevent the meat from becoming tough. Warm the sauce separately over low heat and stir it until smooth.

You can freeze cooked steak, although the texture may change slightly after thawing. The cream sauce can also change consistency after freezing, so refrigeration offers the better option when you plan to enjoy leftovers within a few days.

General Information

Pan sauces have long provided an effective way to turn the flavorful browned bits left after searing meat into something special. This technique makes excellent use of the cooking pan instead of leaving those concentrated flavors behind.

This recipe follows that approach while adding bourbon, garlic, broth, and cream. The bourbon reduces before the dairy ingredients enter the pan, which allows its flavor to become part of the sauce without leaving a strong raw alcohol taste.

The recipe also demonstrates why steak cooking often involves two stages. Searing develops the browned exterior, while oven finishing gives a thick steak enough time to reach the desired internal temperature without relying on prolonged stovetop cooking.

The garlic plays two roles as well. Smashed cloves flavor the butter during basting, while chopped cloves contribute a fresher garlic note to the finished sauce. Together, they create a more layered flavor than using garlic in only one stage.

FAQs

Can I cook the steak entirely on the stovetop?

A thick 12-ounce steak benefits from finishing in the oven. The initial stovetop sear develops the crust, while the oven brings the center to the desired temperature more evenly.

What temperature should I use for medium-rare steak?

The provided recipe removes the steak from the oven when an instant-read thermometer reaches 125°F in the center. The steak then rests for 5 minutes before slicing.

Why should I rest the steak before slicing?

Resting gives the steak’s juices time to settle. If you slice immediately after cooking, more of those juices can run onto the cutting board instead of remaining in the meat.

Can I make the bourbon garlic cream sauce without bourbon?

The provided recipe specifically uses bourbon as a key ingredient in the pan sauce. If you need to avoid alcohol, you would need to create a different sauce rather than making a direct substitution from the supplied recipe.

Conclusion

This Steak With Bourbon Garlic Cream Sauce brings together everything you want from a special steak dinner: a deeply browned crust, buttery garlic flavor, a juicy center, and a creamy pan sauce that adds richness to every slice.

Even better, the cooking method keeps the ingredient list focused and the process manageable. Once you master the sear, butter baste, oven finish, and pan sauce, you can create a restaurant-style centerpiece in your own kitchen.

Serve it for a romantic dinner, a celebration, or simply whenever you want an impressive meal for two. The combination of tender steak and bourbon garlic cream sauce makes every bite feel like an occasion.

If you enjoyed this recipe and want even more delicious inspiration, follow me on Pinterest: https://www.pinterest.com/AngelinaCooking/

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